Grilled Caponata Bruschetta

• 1 medium eggplant
• 1 celery rib
• 1 small zucchini
• 1 small sweet yellow pepper
• 1 small sweet red pepper
• 1 small onion
• 1 medium tomato
• 5 garlic cloves, peeled
• 1/2 cup olive oil, divided
• 30 slices French bread (1/4 inch thick)
• 1/4 cup golden raisins
• 1/4 cup tomato sauce
• 3 tablespoons chopped pitted green olives
• 1 tablespoon minced fresh basil
• 1-1/2 teaspoons minced fresh oregano

1. Cut the eggplant, celery and zucchini into 3/4-in. slices; place in a large bowl. Cut the peppers, onion and tomato into wedges; add to bowl. Add garlic and 1/4 cup oil; toss to coat.
2. Transfer vegetables to a grilling grid coated with cooking spray. Grill, covered, over medium heat for 8-10 minutes or until tender, turning occasionally.
3. Brush bread slices with remaining oil; grill for 1-2 minutes on each side or until toasted. Chop vegetables into 1/4-in. pieces; transfer to a large bowl. Stir in the raisins, tomato sauce, olives, basil and oregano. Spoon 1 tablespoon mixture over each slice of toast.

eggplant, celery, zucchini, sweet yellow pepper, sweet red pepper, onion, tomato, garlic, olive oil, bread, golden raisins, tomato sauce, green olives, fresh basil, fresh oregano

Taken from www.tasteofhome.com/recipes/grilled-caponata-bruschetta/ (may not work)